Roasted Tomato Soup
Creamy and flavorful oven-roasted tomato soup with garlic.
Servings: 4 people
Equipment
- large baking sheet
Ingredients
- 15 large tomatoes
- 200 grams grape tomatoes
- 2 yellow onions
- 1 large garlic bulb or 2 small ones
- 8 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 tablespoon maple syrup
- 200 ml heavy cream
- sea salt to taste
- pepper to taste
Garnish
- fresh basil to garnish
- sour cream to serve
Instructions
- Preheat the oven to 200°C (392°F).
- Peel and quarter the onions. Arrange them on a large baking sheet.
- Halve the tomatoes and garlic bulbs. Place them on the baking sheet with the cherry tomatoes.
- Drizzle the veggies with olive oil and sprinkle with dried oregano.
- Roast for 40 minutes.
- Once cool enough to handle, squeeze out the garlic cloves into the baking sheet.
- Discard the rest of the bulb.
- Transfer all the veggies and juices into a blender and mix until smooth (or use an immersion blender).
- Pour the tomato mixture into a medium-sized pot on medium heat.
- Add maple syrup and heavy cream and bring to a soft simmer. Stir.
- Season with sea salt and pepper.
- Serve.
Video
Nutrition
Calories: 590kcal | Carbohydrates: 39g | Protein: 9g | Fat: 48g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Cholesterol: 57mg | Sodium: 54mg | Potassium: 1891mg | Fiber: 10g | Sugar: 26g | Vitamin A: 6859IU | Vitamin C: 105mg | Calcium: 142mg | Iron: 3mg
